Masala Tadka Dal

294 calories/ 5 servings with 1/4 cup raw basmati

Modified from: North Indian Cooking

• 1.25 Cup Toor Dal
• ½ (and a tiny bit) tsp turmeric powder
• 1½ tsp salt
• 5 cups of water
• 1 bay leaf

• 1 medium onion- chopped
• 1 tsp minced garlic
• 1 medium ripe tomato- chopped into small pieces
• 1 medium green chili - chopped
• 2 tbsp cilantro leaves chopped

• 2 tsp cumin seeds
• 2 tsp crushed red chilies or red chili powder

1. Bring lentils, water, turmeric, bay leaf and salt to a boil and reduce to a simmer. Cook until lentils are soft (1-1.5 hours). Use immersion blend to desired thickness.
2. When almost complete, heat small frying pan, add chopped onions and minced garlic and sauté them on medium high heat for 5 to 6 minutes or until onions become light brown, while frequently stirring them.
3. Add chopped tomatoes, and chopped green chilies and cook. With the spatula try to mash the tomatoes so that they become soft quickly. In about 5 to 6 minutes tomatoes will become soft and blend with onions. Turn the stove off. Once you prepare the dal add onion tadka, mix it well and let the dal cook for 5 minutes. Add more water if needed.
4. Once mixed together, heat a small amount of oil in a skillet over medium heat. Add cumin seeds and chilies/chili powder. Toast for 2 minutes until fragrant.
5. Add to dal.
6. Dal will thicken as it sits. Serve over rice.